Effects of processing on essential and heavy metalcomposition of popular fish species consumed in the Karachi coast of the Arabian Sea
Yazarlar (3)
Fatima Hayat Shaheen Zafar Federal Urdu University Of Arts, Pakistan
Mohammad Zahid
Federal Urdu University Of Arts, Pakistan
Federal Urdu University Of Arts, Pakistan
Prof. Dr. Levent BAT Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SCOPUS dergilerinde yayınlanan tam makale)
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| Dergi Adı | Carpathian Journal of Food Science and Technology | ||
| Dergi ISSN | 2066-6845 Dergi Bilgileri (2019) | ||
| Dergi Tarandığı Indeksler | ESCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2019 |
| Cilt / Sayı / Sayfa | 11 / 2 / 141–151 | DOI | 10.34302/crpjfst/2019.11.2.11 |
| Makale Linki | http://chimie-biologie.ubm.ro/carpathian_journal/about_journal.html | ||
| UAK Araştırma Alanları |
Hidrobiyoloji
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| Özet |
| This study analyzed three popular species of fish in raw and cooked (curried and fried) form, commonly consumed in Karachi coast and overall in Pakistan for their essential and heavy metal composition. The outcomes revealed that the content of toxic heavy metal (Hg) was observed in all raw samples particularly in raw Mulla fish (Lethrinus nebulosus) but heat treatment by frying and curry preparation of fish led to a decrease of Hg content in the muscles of all selected species especially in L. nebulosus after frying. While in Acanthopagarus arabicus Hg content was below detectable level. In this study the levels of Cd and Cr were observed at below detectable levels in all selected species except in A. arabicus where Cd tend to decrease after frying while the content of Cr slightly increase after both types of cooking. In the present study the essential metals namely Fe, Zn, Cu and Mn tend to increase in all fin fishes … |
| Anahtar Kelimeler |
| Acanthopagrus arabicus | Arabian Gulf | Heavy metal | Lethrinus nebulosus | Pampus argentus |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 2 |
| Scopus | 2 |
| Google Scholar | 5 |